Carne Asada Feast

Steps

1. Trim and score the beef ribs, ensuring you do not remove the membrane. Apply an even coat of all-purpose seasoning.
2. Cut the inside skirts into manageable pieces. Since this is a thin cut, apply only a light, even coating to both sides.
3. Trim excessive fat from the whole chicken. Score the middle of the backbone and spatchcock the chicken. Season the inside with an even medium coat and the skin side with a slightly heavier coat for color.
4. Prepare the grill by laying down lump charcoal and adding wood chunks (e.g., mesquite). Clean the grill using an onion and drop it into the fire for flavor.
5. Bank the fire to create different heat zones: a medium temperature zone for beef ribs and chicken, and hotter zones for fajitas and vegetables.
6. Place the beef finger ribs on the medium-heat side of the grill. Place the spatchcocked chicken over the coals.
7. Wrap an onion in foil and place it directly into the fire to cook for 30–40 minutes.
8. Roast corn on the cob by laying them directly over the hot fire for about 10 minutes, then move them to a cooler side to finish cooking.
9. Place nopales (cactus paddles) on the grill. Add extra coal if more heat is needed for even roasting.
10. Flip the beef ribs after one or two minutes to monitor and ensure even cooking.
11. After about halfway through the chicken's cooking time, flip it over to give the skin a nice char.
12. Roast garlic by dropping cloves into guacamole. Mash them with salt, pepper, and garlic.
13. Prepare salsa ingredients: place tomatoes, tomatillos, serrano peppers, habanero peppers, onion, lemon, and lime on the grill to roast until bubbling.
14. Place fajita meat (skirt steak) and sausage on the grill. Keep the sausage cooking slowly to prevent bursting.
15. Blend the roasted salsa ingredients with salt, pepper, and garlic; pulse lightly for a chunky texture.
16. Prepare guacamole by smashing avocados with salt, pepper, and garlic until desired consistency is reached.
17. Once ribs are done, wrap them meat-side down in foil to retain juices. Wrap corn on the cob and nopales together.
18. Flip fajitas when moisture appears on top; they should be cooked through but not overly drippy.
19. Finish cooking sausage over a nice even temperature for charring.
20. Remove chicken from the grill once internal temperatures reach 160°F (breast) and 180°F (thigh).
21. Carve the chicken into pieces: remove drumsticks, wings, thighs, and cut the breast in half across the joint. Slice sausage diagonally.
22. Slice fajita meat thin across the grain for tacos. Cut nopales into strips.